06 July 2009
Adobong pusit (Squid adobo)
There are various preparations that can be done with squid. The simplest one is grilled over an open fire (We did this at the beach back in high school. Freshly-caught squid! This was where I also learned how to remove the beak and the plastic-like thing - the cartilage - on its back).
The tricky part with squid is, no matter what method of cooking you do with it, make sure that you do not overcook it as it becomes rubbery. I rather like the smaller squid, though, as big ones are more prone to this.
1/2 kilo squid, cleaned
1 medium onion, roughly chopped
3 cloves garlic, crushed and chopped
3 tbsp vinegar, preferably white
2 tbsp soy sauce
1 cup water
salt and pepper to taste
Heat the cooking oil over medium heat. Saute the onion and garlic.
Add the squid and mix occasionally.
After a couple of minutes, add the water, cover and let it boil.
Add the vinegar and soy sauce, mix a bit, then let simmer for a couple more minutes. Add salt and pepper to taste.
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